Roasted cashew nuts, a popular snack, are characterized by their creamy texture and slightly sweet, nutty flavor, often enhanced by roasting and the addition of salt. They are a good source of protein and unsaturated fats.

Here’s a more detailed look at their specifications:

General Characteristics:

Botanical Origin: Cashew nuts are the botanical fruit of the cashew tree (Anacardium occidentale).
Appearance: They are kidney-shaped and encased in a two-layered shell.
Roasting: Roasting enhances their flavor and creates a desirable texture.
Flavor: Roasted cashews have a slightly sweet, nutty flavor, often with a hint of salt.
Texture: They are known for their creamy and slightly crunchy texture.
Nutritional Value: Cashews are a good source of protein and unsaturated fats, offering a satisfying snack.

Quality and Standards:

Moisture Content:

Moisture levels should be within a specific range, typically 3-5%.
Defects:

Defects such as insect damage, mold, rancidity, and foreign matter should be minimal.
Grading:

Cashew nuts are graded based on size and quality, with common grades like W160, W180, etc.
Roasting Process:

Roasting is typically done in hot oil, with a recommended temperature of 300-310°F (152-154°C) for about 3 minutes.
Storage:

Store roasted cashews in a cool, dry place, in an airtight container to maintain freshness.

Specifics for different grades:

W180: A common grade, with 140-180 nuts per pound, and a moisture content of max 5%.
W210: A grade with 440-465 kernels per KG.
W240: A grade with 485-530 kernels per KG.

Additional Notes:

Food Safety:

Cashew nuts should be free from contaminants like heavy metals, pesticide residues, and aflatoxins.
Allergies:

Cashews are a common allergen, so individuals with nut allergies should exercise caution.
Authenticity:

Look for signs of quality, such as a natural color, size, and taste, to ensure you are getting authentic cashews.

cashew w180

Roasted Cashew Nuts